Name: French Toast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2-1/2 cups half-and-half cream; 1 cup whole milk; 1/2 cup butter, melted; 3 tablespoons maple syrup; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 1-1/2 teaspoons ground cinnamon; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 loaf (1 pound) French bread, cut into 1/2-inch cubes; 3 tablespoons packed brown sugar; Confectioners' sugar, optional

These French toast muffins are the perfect spin on the breakfast classic. The muffin cups come together in minutes and make it easy to dish up individual servings.

Ingredients

2-1/2 cups half-and-half cream

1 cup whole milk

1/2 cup butter, melted

3 tablespoons maple syrup

2 large eggs, room temperature

2 large egg yolks, room temperature

1-1/2 teaspoons ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

1 loaf (1 pound) French bread, cut into 1/2-inch cubes

3 tablespoons packed brown sugar

Confectioners' sugar, optional

Instructions

1 Preheat the oven and prep the muffin pan

2 Preheat the oven to 350°F. Line 24 muffin cups with foil or paper liners. Editor's Tip: As with many muffin recipes, you can make these without liners, provided you grease the pan thoroughly. However, with the extra moisture, they'll be easier to remove from the muffin tin with liners.

3 Make the French toast base

4 In a large bowl, whisk together the half-and-half, milk, melted butter, maple syrup, eggs and egg yolks, cinnamon, vanilla and salt. Stir in the bread cubes and let the mixture stand until the bread softens, about 15 minutes. Editor's Tip: Letting the bread cubes absorb the liquid is crucial to achieving soft, puffy and flavorful French toast muffins. The cubes should be well soaked but not falling apart.

5 Divide and bake

6 Divide the mixture evenly among the prepared muffin cups. Sprinkle each with brown sugar. Bake until puffed and a knife inserted in the center comes out clean, 20 to 25 minutes. Serve with additional maple syrup and, if desired, dust with confectioners' sugar.